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  • Hanna Watson

Spelt, Oat & Carrot Muffin

Makes 12 muffins So easy to make and delicious. These are wheat free, nut free and great for toddlers or school lunch boxes!


• 1 cup spelt flour • 1 cup rolled oats • 1 tsp ground cinnamon • 1 tsp baking powder • 2 cups grated carrot In a large mixing bowl, combine the dry ingredients and mix together well. WET INGREDIENTS: • 1/3 cup extra virgin olive oil (evoo) or coconut oil • 1/3 cup maple syrup or honey

• 2 eggs whisked

• 1 cup unsweetened natural yoghurt or Greek yoghurt •1 tsp vanilla essence

In a separate mixing bowl, combine all wet ingredients and whisk until combined.

Pour the wet ingredients into the dry ingredients and mix until just combined. The mixture will be wet.

Grease a muffin tray or line with baking paper if not non-stick.

Bake in a 180 degree oven for approx 15-20 mins or until cooked.

Suitable for freezing!

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